Beta

Enoferm Beta™ has been isolated in the wine region of Abruzzi, Italy

This strain has a tolerance of 3.2 to the pH, a total of 60 ppm sulphur dioxide, to a temperature as low as 14 ° C (57 ° F) and an alcohol content of 15% (v/v)

The Beta name comes from its ability to increase the levels of betadamascenone and beta-onone, which are components contributing to the floral notes, especially for Merlot.  During a test, winemakers have identified pronounced notes of fruits and berries in Cabernet Sauvignon and Merlot, compared to the control.  The Beta is also proven enhance diacetyl in white wine when it is used in a sequential fermentation. Take advantage of the addition of a malolactic nutrient.